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IMATECHGIRL

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I've always used bottled sauce but recently decided that I want to start making something from scratch. This is the first sauce I tried. I like that it's done in the crock pot. It's not quite as simple as opening a jar but it's not difficult and it's much, much better.

The patties completely fell apart when we tried to turn them after 4 min on the grill. I threw it all in a frying pan with the Ranch dressing sauce and we ended up with a sort of Sloppy Jose. My husband actually really liked them but I gave it just one star because it was inedible as a burger.

I started with cooking the chicken in my crock pot with a packet of taco seasoning and a can of diced tomatoes. 12 hrs and it shreds very easily. I shredded 2 chicken breasts and had about 3 cps to work with.
As others suggested I used the Fiesta Nacho Cheese soup and left out the green chilies. I also got a can of enchilada sauce; half added to the soup and half on the bottom of the baking dish. I think the mix of cheese soup and enchilada sauce was perfect! Just the soup would be little to goopy and I've never been a fan of straight enchilada sauce.
I added about a cp of the soup/enchilada sauce to the chicken and spooned the rest of it over the top of the enchiladas in the pan. I also added some shredded cheese to each enchilada. Oh, and I used corn tortillas instead of flour.
With the changes I made we all loved this recipe and I will be using it a lot now.

I needed a recipe to use up some sausages I had on hand and I needed a hearty meal to serve the whole family for lunch. No time to cook in the morning so I threw all of this into my crock pot just before bed, left it on low till noon the next day when we served it up with some good bread from a local bakery. Everyone raved over it!
I used half bratwurst and half Italian sausage because that's what I had on hand. I cut them into 6 pieces each so they'd be a little closer to bite sized. Other than that I did it just as the recipe calls for. Oh, except I stirred the flour into some of the broth and didn't add the extra cup of water.

OMG this was freakin amazing. I did a couple of tenderloins on a camping trip last summer. Everyone LOVED it and it was super easy! This has become a camping standard! Everyone asks me when I'm making the delicious pork.

I didn't have good luck with this recipe at all. After cutting the cold butter into the flour I added the ice water/egg mixture and stirred it up. It was still almost as crumbly as it was before I added the liquid. So I stirred in another 1/4 cp of ice water and the dough was still pretty crumbly. I added another 1/4 cp of ice water and finally it was the right consistency. It rolled out well and didn't stick to the counter as I picked it up. It turned out tough tho from all the extra stirring as I added the extra water. From all the 5 star reviews I thought this would be easy peasy but it wasn't at all - at least not for me.

This was really good. I picked up some Rockfish on sale but wasn't sure what to do with it but I wanted it to be special and not just grilled or something. This was just the recipe I was looking for.
We both loved it. I used 1/2 cp of dried bread crumbs and only used about 1/2 lb of crabmeat. It was plenty to fill the 6 fillets I had. 3 were quite small so I just sort of folded them over the stuffing mix.
It sounded a bit dry so I also made a creamy white wine sauce to go over it.

I use a 16 oz bag of shredded cabbage and grate one good sized carrot. 1/4 cp of sugar is plenty!! It makes plenty of dressing for this amount of cabbage. As it sits the dressing runs to the bottom so give it a good stir. Best if eaten within 24-48 hrs.

This is soooooo good!!! I did change it a bit, 1/2 red onion seemed to be plenty. I couldn't find an 8 oz can of crushed tomatoes so I got a regular sized one (12-14 oz) and I accidently put the whole little can of tomato paste in. Oops, but it didn't hurt anything because it was delicious! It was just a thicker more tomatoey sauce and that was fine with us.

This was really good. As many reviewers suggested I didn't add any sugar. I was using yams instead of butternut squash and they're so sweet plus the applesauce was already sweet that I didn't see the need for any sugar. I also added a half pound of bacon but I won't do that again just because it was a waste, we couldn't taste it at all.
I did it in my cast iron dutch oven and baked it at 300 for 1 1/2 hrs. It was tender and juicy! The yams and onion were also done to perfection. We love yams and I am always looking for savory dishes to use them in. They really don't need all the sugar and marshmallows that recipes want you to put on them all the time. Perfect with pork!

DELICIOUS!! I had to use canned corn but it was still really good. I used half a big Vidalia and added some chopped fresh tomato like I saw in one of the pictures. I put the tomato in just for the last 3-4 min to warm them but not really cook them.

This is a wonderful recipe! I just made it for the first time tonight and we LOVED it! I had a leftover piece of salmon fillet, about 14 oz I figure. Per other reviews I used 2 eggs, I replaced the cheddar cheese with mozzerella and I added 2 tsp of Old Bay seasoning.
It says it makes 4 patties but I got 9 of them. Maybe mine were smaller than they planned. I used about 1/2 cp of the mixture to make each patty.
I also baked them for 20 min and then fried them like many others suggested but next time I'm just going to bake them and turn them once during because they were quite crunchy just from the baking.
Another reviewer suggested a delicious and easy sauce that I made to go with it. 1/2 cp mayo, 1/2 tsp minced garlic, 1 tsp lemon juice and a pinch of paprika. It's so good I'll be using it for other things too.

Exactly my kind of recipe. I used Mrs Dash Herb & Garlic instead of cajun and it was a perfect compliment to the asparagus.
I cut the asparagus into 1 1/2-2" pieces and tossed it with 1 tsp of olive oil and a sprinkle of the Mrs Dash. 10 min in the oven and perfection!

This is now on my frequently used recipes list. We LOVE it! I love it because it's so ridiculously easy to make. I was looking for a white wine sauce that would be easy and this fits the bill in the most delicious way possible.
My husband loves it as well. He likes the sauce over mashed potatoes which is weird cause it's not gravy but it's actually pretty good that way.
It took a bit to find the Flavor Boost stuff but it's required as it adds lots of flavor with little liquid. I use green onion rather than scallions and add them at the last second.

Loved this a LOT! I don't know from parsnips but we love yams so I did it with two yams and no parsnip. I also didn't cut up the asparagus. I trimmed off the thick stalks and then cooked the spears.
I cooked it all on one cookie sheet. I tossed the yams/carrots with half the oil, basil and garlic and cooked them at 375 for 30 min. Then I tossed the zucchini/asparagus in the rest of the oil, basil, garlic and put it on the same sheet and put it back in the oven for another 20 min.
I set it on the counter for 30 min while I prepared the rest of dinner and it was perfect!! Delicious!! This one is hitting the list of frequently used recipes.